Summer Kale Salad with Strawberries and Avocado
Total Time
30 minutes
Prep Time
25 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(1)
Ingredients
2 servings
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon Dijon mustard
- ¾ teaspoon honey
- 3 tablespoons extra virgin olive oil
- Kosher salt
- Coarse black pepper
- 1 bunch lacinato kale (or curly kale if you prefer, center ribs removed and finely chopped)
- ¼ cup pine nuts (toasted)
- ½ small red onion (very thinly sliced)
- 1 cup fresh strawberries (sliced)
- ½ ripe avocado (diced)
- 1-2 ounces goat cheese (crumbled (optional)
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Preparation
Step 1
In a medium bowl, whisk together the lemon juice, zest, mustard, honey, and olive oil. Season with salt and pepper to taste. (Be generous with your seasoning!)
Step 2
Add the chopped kale to the bowl with the dressing. Use your hands to massage the kale with the dressing for about 3 minutes until the kale has softened slightly. Set your kale aside to marinate for 15 minutes.
Step 3
While your kale is marinating, toast your pine nuts. Heat a small saucepan over medium heat. (Do not put any oil in the pan!) When hot, add the pine nuts. Toast for 2-3 minutes, shaking the pan periodically, until the nuts are golden brown and fragrant. Remove from the pan and let cool to room temperature.
Step 4
Add the red onion, avocado, half of the strawberries, and half of the pinenuts to the marinated kale. Gently toss and transfer the salad to a serving dish or individual plates.
Step 5
Top with the remaining pine nuts and strawberries, sprinkle with goat cheese, and serve immediately.
Step 6
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